Shrimp Fajitas

Marinade: 

• 8 sprigs fresh cilantro 
• 1 tablespoon fresh lime juice 
• 1 tablespoon chili powder 
• ¼ teaspoon cayenne 
• 2 smashed cloves of garlic 
• 1 jalapeño pepper, seeded and sliced 
• 1 tablespoon extra virgin olive oil 
• 1 pound large shrimp, peeled and deveined 

Vegetables: 

• ½ red bell pepper, thinly sliced 
• ½ yellow bell pepper, thinly sliced 
• 1 jalapeño pepper, seeded and thinly sliced 
• 1 small onion, thinly sliced 
• 1 tablespoon extra virgin olive oil + extra for brushing tortillas 
• ¼ teaspoon chili powder 
• ¼ teaspoon kosher salt pinch 
• cayenne pepper 
• 12 small (6-inch) corn tortillas 

Nutritional information per fajita: Calories 106 (29% from fat)• carb. 10g • pro. 9g • fat 3g • sat. fat 0g • chol. 57mg • sod. 146mg • calc. 55mg • fiber 1g

1. Combine the marinade ingredients (cilantro, lime juice, chili powder, cayenne, garlic, jalapeño, and olive oil) in a medium stainless or glass mixing bowl and stir. Add the shrimp to marinade and refrigerate for an hour. 
2. Insert one plate on its grill side and another on its griddle side on the Cuisinart® Griddler®. Select Griddle and preheat to 425°F with the unit closed. 
3. In a mixing bowl toss sliced peppers and onion with the tablespoon of olive oil, ¼ teaspoon of chili powder, ¼ teaspoon of salt, and cayenne. 
4. When green indicator light illuminates, open the unit to extend flat and place vegetables on the grill side in a single layer, cooking them in two batches. Stir the vegetables occasionally during cooking and remove when tender and browned, about 8 minutes per batch; reserve. While second batch of vegetables is cooking, brush tortillas with oil, and begin to warm 1 to 2 minutes per side on the griddle. Reserve. 
5. Sprinkle shrimp with ¼ teaspoon of salt and grill for about 2 to 3 minutes per side. 
6. Serve all fajita ingredients with salsa, sour cream, and sliced avocado so each individual can prepare their own.